Warm Squash, Arugula, and Chicken Wraps
Warm Squash, Arugula, and Chicken Wraps
Ingredients
For the Roasted Squash and Chicken
- 2 cups butternut squash, peeled, seeded, and cut into 1/2-inch cubes
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Wraps
- 4 large flour tortillas
- 4 cups arugula
- 1/2 cup feta cheese, crumbled
For the Tahini-Lemon Dressing
- 1/4 cup tahini
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons water, or more, as needed
- 1 clove garlic, minced
- 1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the cubed butternut squash and chicken pieces. Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, 1/2 teaspoon salt, and black pepper. Toss well to ensure everything is evenly coated.
⏱️ 5 min
- 3
Spread the seasoned squash and chicken in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the squash is tender and slightly caramelized, and the chicken is cooked through and lightly browned. Flip halfway through cooking for even browning.
⏱️ 25 min•🌡️ 400
- 4
While the squash and chicken are roasting, prepare the tahini-lemon dressing. In a small bowl, whisk together the tahini, lemon juice, 2 tablespoons water, minced garlic, and 1/4 teaspoon salt. If the dressing is too thick, add more water, 1 teaspoon at a time, until it reaches a pourable consistency.
⏱️ 5 min
- 5
Once the squash and chicken are cooked, remove them from the oven. Warm the flour tortillas according to package directions (e.g., microwave for 15-20 seconds each, or briefly heat in a dry skillet) to make them more pliable.
⏱️ 3 min
- 6
To assemble the wraps, lay out a warm tortilla. Spread a spoonful of the tahini-lemon dressing down the center. Top with a generous handful of fresh arugula, then add a portion of the warm roasted squash and chicken mixture. Sprinkle with crumbled feta cheese.
⏱️ 5 min
- 7
Fold in the sides of the tortilla, then roll it up tightly from the bottom to create a wrap. Repeat with the remaining tortillas and fillings. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Warm Squash, Arugula, and Chicken Wraps
Ingredients
For the Roasted Squash and Chicken
- 2 cups butternut squash, peeled, seeded, and cut into 1/2-inch cubes
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Wraps
- 4 large flour tortillas
- 4 cups arugula
- 1/2 cup feta cheese, crumbled
For the Tahini-Lemon Dressing
- 1/4 cup tahini
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons water, or more, as needed
- 1 clove garlic, minced
- 1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the cubed butternut squash and chicken pieces. Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, 1/2 teaspoon salt, and black pepper. Toss well to ensure everything is evenly coated.
⏱️ 5 min - 3
Spread the seasoned squash and chicken in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the squash is tender and slightly caramelized, and the chicken is cooked through and lightly browned. Flip halfway through cooking for even browning.
⏱️ 25 min•🌡️ 400 - 4
While the squash and chicken are roasting, prepare the tahini-lemon dressing. In a small bowl, whisk together the tahini, lemon juice, 2 tablespoons water, minced garlic, and 1/4 teaspoon salt. If the dressing is too thick, add more water, 1 teaspoon at a time, until it reaches a pourable consistency.
⏱️ 5 min - 5
Once the squash and chicken are cooked, remove them from the oven. Warm the flour tortillas according to package directions (e.g., microwave for 15-20 seconds each, or briefly heat in a dry skillet) to make them more pliable.
⏱️ 3 min - 6
To assemble the wraps, lay out a warm tortilla. Spread a spoonful of the tahini-lemon dressing down the center. Top with a generous handful of fresh arugula, then add a portion of the warm roasted squash and chicken mixture. Sprinkle with crumbled feta cheese.
⏱️ 5 min - 7
Fold in the sides of the tortilla, then roll it up tightly from the bottom to create a wrap. Repeat with the remaining tortillas and fillings. Serve immediately.
⏱️ 2 min